Sweet and Sour Stuffed Cabbage

Ingredients

• water (1 cup)
• uncooked white rice (0.67 cup)
• cabbage (2 heads)
• ground beef chuck (3 pounds)
• ketchup (2 cups)
• eggs (2 )
• garlic powder (3 teaspoons)
• salt (0 )
• ground black pepper (0 )
• crushed tomatoes (3 (28 ounce) cans)
• onion (1 )
• raisins (0.5 cup)
• citric acid powder (1 teaspoon)
• white sugar (1 cup)

Instructions

1. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Fill a large pot with water and bring it to a boil. Boil 1 head cabbage until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes. Repeat with remaining 1 head cabbage.
3. Add ground beef, cooked rice, 1/2 cup ketchup, eggs, 1 1/2 teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
4. Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; save and set aside smaller cabbage leaves.
5. Chop reserved cabbage leaves; add to a large pot. Add crushed tomatoes, sliced onion, raisins, 1/2 cup ketchup, remaining 1 1/2 teaspoons garlic powder, citric acid powder (sour salt), salt, and black pepper. Stir in 1/2 cup white sugar; bring to a boil.
6. Taste sauce; add remaining 1/2 cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.
7. Cook rolls for 3 hours, basting every 30 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 599
• fat: 18 g
• sats: 7 g
• carbs: 83 g
• fibre: 11 g
• protein: 33 g
• salt: 1.216 g